Stuffed Jalapeno Peppers - Kraft Recipes Top
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Stuffed Jalapeno Peppers

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Make It

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  • Remove tops from peppers, then, using a vegetable peeler, carefully run the blade around the inside of the peppers to remove seeds and membrane. Rinse peppers well with cold water to remove any excess seeds.
  • With the tip of a butter knife, stuff peppers with cream cheese. Turn oven on "broil". Starting with one end of a bacon strip, wrap it around one pepper, trim bacon with scissors so that ends barely overlap around pepper, and secure with a toothpick. (If you have small peppers, you can get 3 peppers with one piece of bacon.)
  • Place on an ungreased baking sheet, or baking pan, and broil for 10 minutes. Turn peppers over, and broil for another 5 to 10 minutes, until bacon is crisp.

Special Equipment Needed


Use latex gloves so that you don't "burn" your hands, and avoid touching your face. To add finely shredded cheddar, bring the cheddar and cream cheese to room temperature, and then mix together. The filling will be more runny once it's baked. If your peppers are uniform in size, use the first piece of bacon as a guide and cut up a few strips at a time.

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